BTEB Food & Beverage Cooking study plan

Explain the difference between cleaning, sanitizing and disinfecting, and state when each is required in a food service kitchen

Identify the main causes of foodborne illness (biological, chemical, physical) and list high-risk foods by name

Describe the temperature danger zone and apply it to receiving, storage, holding and cooling scenarios

Demonstrate correct handwashing steps and list when staff must wash hands during a shift

Outline safe receiving and storage rules for dry stores, chillers and freezers, including stock rotation

Apply HACCP principles to a simple recipe by naming control points and corrective actions

Explain pest control, waste handling and cleaning schedules, and state who is responsible for each task

Identify common kitchen hazards and match each to a control measure (wet floors, knives, hot oil, gas, electricity)

Describe fire safety basics: extinguisher types, what fuels a kitchen fire, and evacuation duties

State employer and employee duties for personal protective equipment, reporting injuries and food handler health

Classify cooking methods into moist, dry, fat-based and combination, and give two dishes for each category

Explain heat transfer by conduction, convection and radiation using kitchen examples

Convert between metric and imperial units and scale a recipe up and down accurately

Distinguish volume from weight measurement and select the right tool for each ingredient type

Describe the functions of flour, fat, sugar, eggs, salt and liquid in a basic baked or thickened product

Demonstrate mise en place by writing a timed preparation sequence for a three-course menu

Apply dry-heat techniques (roasting, grilling, shallow frying, deep frying) and state the correct heat and doneness cues for each

Apply moist-heat and combination techniques (poaching, simmering, braising, stewing, steaming) and explain when each is chosen

Explain the stages of thickening with roux, slurry and reduction, and diagnose a broken sauce

Describe resting, carryover cooking and holding so that food reaches service at the right temperature

Break down a standard recipe into ingredients, method, yield, portion size and critical quality points

Select and use knives correctly, naming the main types and the cuts they produce (julienne, brunoise, chiffonade)

Identify large and small kitchen equipment, state its purpose and describe its safe cleaning routine

Organise a workstation following the brigade structure and explain the flow from receiving to service

Adapt a recipe for one common dietary need, such as low salt, vegetarian or gluten avoidance, without losing quality

Prepare and serve a range of hot and cold beverages to a consistent standard, including tea, coffee and a blended or iced drink

Explain the correct holding, service temperature and hygiene requirements for beverage equipment and dairy items

Describe the sequence of service for a table from greeting to bill, naming the correct order of clearing and serving

Set a cover correctly and identify the cutlery, glassware and service items for a given menu

Handle a customer complaint and a special request using a clear service recovery sequence

Calculate food cost per portion from a recipe and ingredient purchase prices

Set a selling price using a target food cost percentage and check the result against a competitor or menu range

Apply portion control tools and techniques and explain how over-portioning erodes margin

Identify waste sources in a kitchen and propose three practical reduction measures with expected savings

Explain stock control basics: par levels, requisitions, stocktaking and first-in first-out

Review every domain using a timed practice set and record scores by domain

Re-teach the two weakest domains using summary notes and worked examples

Recite key figures from memory: danger-zone limits, storage temperatures, conversion factors and food cost formula

Practise scenario questions that combine food safety with service and costing decisions

Build a final one-page revision sheet covering all nine domains